Pasta with sausage and vegetable sauce

Ingredients for 4 servings:

• 500 g pasta of your choice
• 1 bunch of soup vegetables (large bunch, leeks, carrots, celery, approx. 500 g)
• 200 g sausages (organic Vienna sausages)
• 1 chili pepper(s)
• 150 ml vegetable stock
• 250 ml cream substitute (soy cream) for cooking
• some marjoram
• some herbal salt
• some pepper, freshly ground
• 1 tbsp lard, vegetarian (onion melt)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Heat the onion sauce in a non-stick pan. Slice the Vienna sausages crosswise and fry in the onion sauce. Remove and set aside on a plate. Clean the vegetables. Slice the leek into rings, finely dice the carrots and celery. Finely chop the chili pepper without the seeds (if you like it hotter, leave the seeds in). Add the vegetables and chili pepper to the pan and fry. Deglaze with the stock. Add the sausages again. Season with marjoram, salt, and pepper, and simmer for 10 minutes. Meanwhile, cook the noodles al dente according to the package instructions. Once the cooking time is up, add the soy cream to the sausage and vegetable sauce and bring back to a boil. Serve the noodles with the sauce. Tip: Other vegetables are also possible. Red bell peppers, zucchini, and garlic are very tasty—but so are any other vegetables you have in your fridge.